Recipe: soup with meatballs
At Bluespoon in Amsterdam, an international brigade of top chefs cooks incredibly well and innovatively. But do you know what two of these guys have in common, besides the fact that they are not unpleasant to look at in that open kitchen? They come from families who have been making people happy by cooking for them for generations. Both learned the tricks of the trade from their grandparents, and are sharing a cherished family recipe with us.
Iasonas (Jason) Pangoulis: ‘I could always be found in the kitchen with my mother and grandmother, but I chose the profession of chef because of my grandfather. He was the head chef of a large hotel in Greece, and when he had time to cook for the family, he enjoyed it immensely. That image of this proud man, cooking with all his heart and soul to make others happy, is etched on my retina. For me, cooking is opening a door to what is going on in your head and heart. A dish has a soul; it reflects feelings, impressions and memories. With every dish I create, I tell something about myself; something I want to share with guests and people I care about. But what I truly love most about this profession is that your hands are an extension of your soul.’
Iasonas Pangoulis
How to make Iasonas’ soup with meatballs
- Mix the ingredients for the meatballs in a large bowl and let them firm up in the refrigerator for 30 minutes.
- Then shape them into small balls (approx. 50–60 grams each).
- Put a large pot with 3 litres of vegetable stock or water on the stove.
- Add the diced potatoes and carrots, along with the herbs, pepper and salt to taste.
- Add the meatballs and cook for twenty minutes, until the vegetables and meatballs are cooked through.
- To thicken the soup: In a metal mixing bowl, mix the egg yolk and lemon juice very well.
- In another mixing bowl, combine some water and breadcrumbs and stir until the breadcrumbs have absorbed all the water and a homogeneous mixture has formed.
- Then add this to the egg yolk and lemon juice mixture in the metal mixing bowl.
- Next, use a ladle to scoop some hot stock from the pan and add it to this mixture.
- Keep stirring well so that the egg does not cook, but is heated thoroughly (pasteurised).
- Repeat this four times, then pour the mixture back into the soup pot.
- Stir well to combine and add fresh pepper, finely chopped dill and parsley.
- Serve the soup, which should now be firm and thick, immediately. Add a little more fresh pepper to taste. Enjoy your meal!
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